Journal
FOOD CHEMISTRY
Volume 126, Issue 4, Pages 1971-1977Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.12.056
Keywords
Wine; Tannins; Phenolics; Mean degree polymerisation; Galloylation; Prodelphinidins HPLC-UV-Fluo/MS; Astringency; Bitterness
Funding
- CIVB (Conseil Interprofessionnel des Vins de Bordeaux), Ministere de La Recherche et Enseignement Superieur
- Region Aquitaine
Ask authors/readers for more resources
Wine quality study was carried out with 24 vintages of Cabernet-Sauvignon (CS) and 7 vintages of Merlot (M) produced by two different Bordeaux wine-growing areas. Proanthocyanidin monomers and oligomers were identified and quantified by HPLC-UV-Fluo. Percentage of galloylation (%G), of prodelphinidins (%P) as well as mean degree of polymerisation (mDP) were also determined. Total phenolic compounds, total anthocyanins, total tannins, hue, CI (colour intensity), titratable acidity, ethanol level and pH were evaluated. Sensory analysis concerning astringency and bitterness intensity was also performed. Total phenolic compounds, total anthocyanins, total tannins, tannin monomers, hue, CI, % G, % P. mDP and astringency intensity differentiate both wines (M and CS) according to vintage. Correlations between wine age and: mDP, hue, astringency and tannin monomers (C + EC) are obtained. Qualitative tannin characterisation is established by correlation between astringency and mDP (R-2 = 0.509, p = 0.051, CS; R-2 = 0.780, p = 0.000 M). In addition, mDP decreases significantly during ageing (R-2 = 0.796, p = 0.000; CS and R-2 = 0.946, p = 0.000; M). Scale patterns between wine mDP and tannin perception (astringency) are proposed. (c) 2010 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available